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CANNED PEAS 

AND 

THEIR USES 



A 
COOK 
BOOK 



The Stout Institute 

Menomonie, Wisconsin 



Menomonie, Wisconsin, Feb. 9, 1915. 
Wollum & Company, 
Eau Claire, Wisconsin. 

Dear Sirs: In reply to your request for a 
letter stating the food value of canned peas: 

Peas belong to that class of vegetable foods 
known as legumes, which are characterized by their 
high content of protein, protein being the only 
tissue building food principle. Compared with 
other legumes, and especially compared with 
other classes of vegetables, peas are exceedingly 
:ich in protein. They also contain appreciable 
quantities of iron, phosphorus and calcium, which 
minerals are of great importance for a healthful 
condition of the blood and bony tissues of the 
body. Peas also furnish considerable sugar. 

One can of peas costing 15c to 18c will yield 
afaout 32 calories from the protein contained, 
while for the same amount of money, porterhouse 
steak, at 25 cents a pound, will yield only about 
20 calories from the protein. 

* To» sum up with a quotation from B. H. 
Bailey's "Source, Chemistry and Use of Food Pro- 
ducts," "Canned green peas are a very important 
addition to the dietary. If the process is well con- 
ducted and the peas are not too mature, an ex- 
tremely edible product is available for use through- 
out the year." Yours truly, 

DAISY ALICE KUGEiL, 
Director of Home Economics Department, 
The Stout Institute. Menomonie. Wisconsin. 



Canned Peas and 
Their Uses 



§4l few words about the Peas in the Can 
ana Some Practical, Economical 
Tested Recipes for Prepar- 
ing *Pea Dishes for 
Every lah/e 




Copyrighted 1915 and Published by Wollum & Co. 
Eau Claire, Wisconsin 



T^803 



CONTENTS, 



Word to the Housewife 

Useful Information 

How to Order Peas 

Free Can "Fancy" Peas 

How to Open a Tin Can 

INDEX TO 
CHAFING DISH PREPARA- 
TIONS. 

Cream Peas 9 

Creamed Salmon and Peas.. 24 

Peas in Cream 10 

Pea Souffle 28 

Shrimp Wiggle 23 

FISH. 
Creamed Salmon and Peas.. 24 

Lobster Croquettes 25 

Salmon Croquettes 24 

Shrimp Wiggle 23 

Spanish Stew 23 

MEAT DISHES. 
Chicken and Mushroom 

Croquettes 21 

Chicken Croquettes 21 

Chicken en Casserole 20 

Jellied Veal 23 

L,amb Croquettes 20 

I v amb Cutlets 22 

Ivamb Stew with Peas 22 

Peas Stewed with Lamb 22 

MISCELLANEOUS. 

Cream Sauce 30 

Creamed Eggs 31 

Croutons 31 

Gravey 29 

Pea Balls 27 

Pe*f * Fritters 28 

Pea J^ncakes... 29 

Pear Souffle 28 

Pea Timbales 29 

Peas in Aspic Jelly 25 

Peas with Tomato Jelly 26 

Picnic Sandwich 28 

Potato Stuffing for Fowl 26 

Scrambled E)ggs 27 

Stuffing for Fowls 27 

Tomato Cream Sauce 30 

Vegetable Sauce 31 

White Sauce — Thin 30 

Medium 31 

Thick 31 



3 

■ 4 
. 6 
, 6 

■32 



RECIPES, 

SALADS. 

Adirondack Salad 14 

Apple Salad 14 

Beet and Pea Salad 15 

Boiled Salad Dressing 12 

Chicken Salad, No. 1 15 

Chicken Salad, No. 2 15 

Combination Salad 16 

French Dressing 13 

French Salad 16 

Green Pea Salad in I$gg 

Cases 17 

Mayonnaise Dressing 13 

Norwegian Salad 17 

Pea Salad 17 

Pea and Cheese Salad 19 

Pea and Cucumber Salad... 16 

Pea and Salmon Salad 19 

Salmon Salad 18 

Spanish Salad 17 

Swiss Salad 18 

Tomato Salad 19 

Tomato Salad with Peas.. 18 

SOUPS. 

Cream of Pea Soup 7 

Pea Soup 8 

Smoked Pea Soup 7 

Tomato and Pea Soup 8 

Vegetable Soup 7 

VEGETABLE. 

Baked Tomatoes 11 

Buttered Peas, No. 1 9 

Buttered Peas, No. 2 9 

Creamed Peas 9 

Creamed Peas in Potato 

Border 11 

Peas and Carrots, No. 1 10 

Peas and Carrots, No. 2 10 

Peas and Rice 9 

Pea Croquettes 12 

Peas in Cream 10 

Stuffed Green Peppers 10 



q.x£" 



FEB 27 1915 ©ci,A396007 "He 



CANNED PEAS AND THEIR USES 3 

A WORD TO THE HOUSEWIFE: 

There was a time not many years ago when 
the good housewife looked with suspicion upon any 
preserved foods put up in tin cans. If she did not 
consider them absolutely detrimental to health, she 
at least had the idea that such foods were a poor 
substitute for her own preparations. The lack of 
information which she had concerning the meth- 
ods used in preparing these canned foods and the 
frequent appearance of sensational newspaper re- 
ports about cases of "ptomaine poisoning", pre- 
sumably resulting from the consumption of canned 
foods, naturally strengthened her suspicions. 

Under such circumstances, the good housewife 
would not consider canned goods favorably. How- 
ever, with the advent of improved machinery, 
cheapening the cost of production, greater sanita- 
tion in and about canneries under the strict super- 
vision of the State Factory Inspectors, the greater 
attention ipaid to quality by the canners and a 'bet- 
ter knowledge of the facts on her part, the con- 
fidence of the housewife and consuming public 
has been gradually won. In testimony to this fact 
there is the large increase in the consumption of 
canned foods. By cooperation between the United 
States Government and the National Canners' Asso- 
siation, it has been determined that only a frac- 
tional per cent of the alleged ptomaine poisoning 
cases were due to canned foods, a fact that is be- 
coming generally known and which further in- 
spires the housewife's and the public's confidence 
in canned goods. 

People are beginning to appreciate the fact 
that by using canned foods it is possible for them 
to enjoy all the garden vegetables and fruits in 
all their freshness and deliciousness at all times 
of the year, and that the canned vegetable or 



4 CANNED PEAS AND THEIR USES 

fruit is often superior to that which they could 
prepare from their own gardens and in their kitch- 
ens. And, too, the housewife is beginning to see 
that by using canned food a burden is taken ofl 
her shoulders by giving her a large variety of foods 
which she can serve quickly and easily, with a 
minimum of lahor on her part and which will prove 
attractive and palatable to her family or her guests. 
She is at all times assured of clean, fresh, whole- 
some, palatable food bought in the can. 

This little booklet is designed to make known 
to the housewife a number of choice uses of canned 
foods and to give her information regarding order- 
ing these from the grocer. 

USEFUL INFORMATION. 

Canners' or garden peas are of two types, 
four qualities and six various sizes. 

Sizes: Green peas are graded by canners by 
means of sieves into sizes ranging from 9-32 inch 
in diameter to those exceeding 13-32 inch. These 
grades are given trade names which appear on 
cans, and are as follows (See also paragraph on 
labels) : 
Number 1 "Tiny" or "Petit Pois" 9-32 inch in 

diameter. 
Number 2 "Extra Sifted" 10-32 inch in diameter. 
Number 3 "Sifted" 11-32 inch in diameter. 
Number 4 "Selected" or "Junes" 12-32 inch in 

diameter. 
Number 5 "Marrowfat", "Sweet Wrinkled". "Su- 
gar Peas" or "Champions of England" 
13-32 inch in diameter. 
Number 6 "Telephone" over 13-32 in. in diameter. 

Quality: Canned peas are of four recognized 
qualities, depending entirely upon the degree of 
perfection with which the goods have been harvest- 



CANNED PEAS AND THEIR USES 5 

ed and packed. The trade names of the four qual- 
ities are here given with the requirements neces- 
sary for each. 

"Fancy" — Well filled cans; peas covered with 
clear liquor; uniform size; good flavor and abso- 
lutely tender. 

"Extra Standard" — Well filled cans; peas cov- 
ered with clear liquor; uniform size; good appear- 
ance; reasonably tender. 

"Standard" — €ans fairly well filled; peas may 
be slightly hard; fair liquor, may be slightly cloudy 
but not thick; size fairly uniform. 

"Sub-Standard" — Peas not measuring up to 
the requirements of "standards." 

Types: "Alaska" peas, called "Early Junes" 
a smooth coated, early pea, containing less sugar 
than the "Sweet" pea; delicious flavor. 

"Sweets" or "Sweet Wrinkled" — a wrinkled, 
late maturing pea containing an abundance of sugar 
and having a distinctive pea flavor. 

"Alaskas" and "Sweets" are equally popular 
as a food, although the "Sweets" usually command 
a slightly higher price on the market. 

Label: "Alaskas" are usually designated in 
the label on the can by a suffix of the words "Early 
Junes" to the regular trade name, thus: "Extra 
Sifted Early Junes." 

"Sweets" by the prefix "Sweet", thus "Sweet 
Extra Sifted" except in the ease of the two larg- 
est sizes which have the exclusive right to the 
names "Sweet Wrinkled' and "Sugar Peas". There 
is no "Telephone" size of the Alaska. 

The difference in the flavor of the "Alaskas" 
and "Sweets" is not very distinct. Both are de- 
licious. 



6 CANNED PEAS AND THEIR USES 



HOW TO ORDER PEAS. 

The housewife is urged to make use of the 
above information. It will give her an under- 
standing of the several sizes and qualities of canned 
peas and enable her to order from her grocer the 
exact kind she desires for a particular 'purpose. A 
large size, cheap ipea may be used with as much sat- 
isfaction in some recipes as a small, more expen- 
sive pea. A nice ''Fancy" small pea may be desired 
at another time, for another purpose. Thus the 
above information will be a guide to securing the 
pea most appropriate. 

Call for canned peas by name; for instance, 
"Extra Sifted" or "Marrowfat", unless familiar 
with a particular brand. If that brand has given 
satisfaction, call for it again. Small peas of 
"Fancy" quality command a higher price than 
large peas of same quality. Large peas of "Stan- 
dard" or "Extra Standard" quality often serve 
the purpose of the smaller peas and cost less. 

The words "Fancy", "Extra Standard" and 
"Standard" signify quality. (See above table.) 

The publishers of this ibook will be glad to 
receive additional recipes in which canned peas are 
used. If you have one or more, please send them 
and receive a can cf "Fancy Extra Sifted" peas 
free. One can will be mailed for each new recipe 
not previously received. 

The following recipes have been in use in 
many households. They are practical, and eco- 
nomical, and by making use of them the often vex- 
ing problem "What shall we have", may be solved. 



RECIPES 

SOUPS 

VEGETABLE SOUP. 

Make vegetable soup in the usual manner. 
A few minutes before serving add one can of 
peas. The flavor and food value are greatly 
improved by this addition. 

SMOKED PEA SOUP. 

1 can of large peas, 

3 pints water, 

1 small ipiece of ham or bacon, 

1 tablespoon of butter, 

1 tablespoon flour, 

Salt and pepiper. 

Drain peas, add water and ham or bacon 
and boil. Then add butter, thicken with flour, 
season and serve at once with croutons. 

CREAM OF PEA SOUP. 

1 can "Selected" peas, 2 even tablespoons flour, 
1 quart milk, Salt and pepper. 

Press peas through colander. Bring milk 
to boil and add pea pulp. Rub butter and 
flour together and add to boiling soup. Stir 
constantly until it thickens. Season with salt 
and pepper and serve immediately. 

This soup should be served as the main 
course for luncheon rather than for dinner, be- 
cause of its splendid nutritive values. 

Be prepared for all emergencies. Keep 
canned goods on hand, 



8 CANNED PEAS AND THEIR USES 

PEA SOUP. 

1 can "Marrowfat" or "Telephone" peas, 

1 teaspoon sugar, 2 tablespoons flour, 

2 cups cold water, 2 tablespoons n utter, 
2 cups cold milk, A pinch of salt, 

1 slice onion, Few grains of pepper. 

Drain peas, add sugar and cold water and 
cook slowly twenty minutes. Drain and rub 
through sieve, re-heat, and thicken with flour 
cooked and stirred smoothly in butter. Put 
onion in milk and bring to boil, remove 
onion and add milk to pea mixture; add salt 
and pepper. 

Peas too hard to serve as a vegetable may 
be utilized for soups. 

TOMATO AND PEA SOUP. 

1 cup canned peas, 2 tablespoons butter, 

1 cup canned tomatoes, Salt and pepper, 

1 quart seasoned stock, y 2 cup canned peas, 

2 tablespoons cornstarch, Crisped crackers. 

Heat together peas and tomatoes, press 
through a sieve and add to the stock. When 
boiling dilute the cornstarch with cold water to 
pour and stir into the hot soup. Let simmer 
ten minutes, add the butter in bits, stirring 
v/ell ; add the salt, pepper and the y 2 cup can- 
ned peas. Serve with croutons or crackers. 

One solution of the high cost of living is 
to buy peas — they are a cheap food. 



CANNED PEAS AND THEIR USES g 

VEGETABLE DISHES 

BUTTERED PEAS. NO. i. 
Drain the liquor from one can of "Sifted" 
peas. Heat thoroughly, Season, add butter 
to taste. Serve as a vegetable or use as a gar- 
nish for soups or stock. The addition of but- 
ter to the peas supplies the fat which is defic- 
ient in all vegetables. 

BUTTERED PEAS. NO. 2. 
Pour contents of one can of peas into pan, 
heat thoroughly, add butter to taste and sea- 
son. Bring to a boil and serve as a vegetable. 

PEAS AND RICE. 
Put one cup of rinsed rice and one-fourth 
cup butter in frying pan. Stir constantly and 
let cook until mixture is a pretty brown. Add 
one can of "Selected" or "Extra Sifted" peas 
with liquor, three cups boiling water, season 
with salt and a little sugar (if desired). Place 
in dish and bake until rice is tender. Serve in 
the same dish. 

CREAMED PEAS. 
Drain 2 cups canned peas, rinse and add 
y<\ cup white sauce. Bring to a boil and 
serve in side dish. f 

Save money — buy peas by the case— 24 
cans, 



jo CANNED PEAS AND THEIR USES 

PEAS IN CREAM. 

1 can peas, Salt and pepper, 

y 2 cup sweet cream, Cornstarch. 

V 2 tablespoon butter 

Mix cream with drained peas in sauce pan ; 
heat, add butter, salt and pepper, thicken to 
suit taste with cornstarch. 

PEAS AND CARROTS. 

Scrape small carrots, cut into small pieces ; 
melt a tablespoon of butter in kettle and add 
carrots, covering with boiling water. Coo' 
from iy 2 to 2 hours, adding boiling water as 
necessary. 

Half an hour before serving season with 
salt, pepper, a little parsley, and thicken with 
flour. Fifteen minutes before serving add can- 
ned peas. Continue to boil until served. 

PEAS AND CARROTS. NO. 2. 

Cook diced carrots in boiling, salted water 
until tender. Add half as many canned peas 
as carrots. Season, add as much butter as de- 
sired. Sugar may be added to suit taste. Serve 
in side dishes or as a garnish for meat. For 
young carrots use "Extra Sifted" peas, for 
large carrots, "Selected" peas. 

STUFFED GREEN PEPPERS. 
6 large green peppers, Onion to flavor, 

% cup chopped cold meat y 2 cup bread crumbs 

Your grocer will "make you a price" on 
a case of peas. 



CANNED PEAS AND THEIR USES n 

1 cup peas (drained from liquor), 

Salt and pepper. 

Cut tops from peppers. Remove seeds 
and let shells soak in strong salt brine several 
hours. Mix together last five ingredients. 
Moisten with liquor from peas. Fill shells 
with this mixture and pin on caps with tooth- 
picks. Put in oven with a little water in bot- 
tom of pan to keep the peppers from sticking. 
Bake until peppers are tender — about thirty 
minutes. 

CREAMED PEAS IN POTATO BORDER. 

Mash potatoes in usual way. Shape on 
service dish into form of a mold with pit or 
trough in center. Fill this pit with creamed 
peas and set in oven for a few minutes to brown 
potatoes slightly. 

BAKED TOMATOES. 

Wipe and remove a thin slice from the 
stem end of six smooth, medium-sized toma- 
toes. Take out the seeds and pulp and strain 
off most of the liquid. Add half as many 
cracker crumbs and the same quantity of green 
peas as of crumbs. Season with salt, pepper 
and a few drops of onion juice. Refill the to- 
matoes with mixture. Place in a buttered pan 
and sprinkle with breadcrumbs. Bake 20 min- 
utes in hot oven. 

Canned goods are clean, palatable and 
wholesome. 



12 CANNED PEAS AND THEIR USES 

PEA CROQUETTES. 

Pour a can of "Selected" or "Marrowfat" 
peas into a basin and heat to boiling point. 
Rub through sieve and stir pulp into a smooth 
mass, adding one tablespoon of butter and 
two tablespoons of flour. Season with pepper, 
salt and a few drops of onion juice, add one 
well beaten egg, and cook in double boiler to 
a stiff paste. 

Shape into high cones, dip in egg y roll in 
crumbs and fry in deep fat. 

Croquettes made in this way have much 
the same food constitutents as meat, so that 
they may be used as a substitute for meat. 

SALADS 

Salads should be served cold. 

All garnishes should be edible. 

Several attractive garnishes are leaf and 
head lettuce, parsley, boiled eggs cut in slices, 
pimentoes cut into fine stripes, small pickles, 
capers, stuffed olives, sliced, candied cherries, 
nuts and slices of lemon. 

Salad should be tossed together, not stir- 
red. 

The dressing should be added just before 
serving. 

BOILED SALAD DRESSING. 

% teaspoon salt, y 2 teaspoon mustard, 

Did it ever occur to you to use peas as a 
meat substitute? 



CANNED PEAS AND THEIR USES 13 

1 tablespoon sugar, % cup scalded milk, 

1 tablespoon flour, % cup hot vinegar, 

Yolks of 2 eggs, 1 tablespoon butter. 

Mix together the dry ingredients. Add to 
the egg yolks and beat until well mixed. Add 
the milk gradually, then the vinegar, very 
slowly, to prevent curdling. Cook in a dou- 
ble boiler until thick. Add the butter and 
cool. This will keep for several weeks. 

This is an economical recipe and may be 
used for salad without the addition of cream. 

FRENCH DRESSING. 

3 tablespoons olive oil, Small pinch mustard, 
1 tablespoon vinegar, Sugar to taste, 

% teaspoon salt, Few drops onion juic . 

Few grains red pepper, , , 

Mix dry ingredients and stir smooth with 
a little oil. To this paste add oil and vinegar. 

MAYONNAISE DRESSING. 

% teaspoon salt, 1 teaspoon vinegar, 
2 eggs (yolks), 1 teaspoon lemon juice, 

y 2 pint olive oil, y 2 pint whipped cream. 

Put yolks of eggs in bowl, add salt and 
beat very thoroughly. Add olive oil, a few 
drops at a time, beating constantly until all oil 
has been added. Add vinegar and lemon juice 
in same manner, and finally the whipped 
cream. 

Creamed peas served on toast, butter and 
coffee for luncheon. Try it. 



i 4 CANNED PEAS AND THEIR USES 

Thorough beating is necessary in this 
recipe. 

By omitting cream from mixture until 
ready for use, this dressing will keep for sev- 
eral weeks. 

Canned peas of small size are a splendid 
addition to any meat, vegetable or fish salad. 
They improve the food value and add to the 
flavor and appearance. 

Liquor drained from peas has food value 
and may be used nicely in soups and gravies. 
It should not be poured into the drain. 

ADIRONDACK SALAD. 

1 can "Extra Sifted" peas, 

2 tablespoons grated cheese (strong preferred), 
2 tablespoons chopped onion, 

% dozen sweet sour pickles. 
Mix with mayonnaise dressing. Salad 
should always be tossed together, not stirred. 

APPLE SALAD. 

8 apples, V2 can small peas, 

Salad dressing to moisten. 

Fix the apples in the usual way for salad, 
add y 2 can of peas carefully drained. Toss to- 
gether with salad dressing and serve in nests 
of crisp lettuce. 

If lettuce is not in the best condition, it 
may be shredded with scissor and made into 
a nest as a garnish. 

You will save money by buying canned 
peas by the case. 



CANNED PEAS AND THEIR USES 15 

BEET AND PEA SALAD. 

Beets are a very good vegetable to com- 
bine with peas for a salad. Boil the beets un- 
til tender. Cut into small dice. Drain liquor 
from a can of "Sifted" peas. Add to the beets 
using about twice as many beets as peas. 
Moisten well with any salad dressing, well sea- 
soned with salt. 

CHICKEN SALAD NO. 1. 

Dice cold boiled fowl or scraps of roasted 
chicken and moisten with a dressing made by 
mixing ]/ 2 teaspoon salt, y^ teaspoon pepper, 2 
tablespoons vinegar and 4 tablespoons olive 
oil, stirred until well mixed. Add equal quan- 
tities of finely chopped celery and canned peas 
well drained. Mix carefully and add oil, cream 
or mayonnaise dressing to suit taste. Make 
into mound on a salad dish. If desired, gar- 
nish with yolks of hard-boiled eggs pressed 
through a potato ricer. 

O J. 

CHICKEN SALAD. NO. 2. 
Dice cold boiled fowl or scraps of roasted 
chicken. To 1 pint of meat add 1 cup of chop- 
ped celery and a little cream dressing to soften. 
Add y 2 can of small, cold canned peas. Make 
into mound on salad dish, cover with dressing 
and garnish. Thin slices cut from pickles and 

Peas as a nutritive food compare favora- 
bly with meat. 



16 CANNED PEAS AND THEIR USES 

celery tips may be used, or yolks of eggs as in 
previous recipes. 

COMBINATION SALAD. 

3 carrots diced (cooked), 1 can "Sifted" peas. 

2 beets diced (cooked), 

Drain peas carefully. Add to the diced 
vegetables. Moisten with boiled dressing, 
French dressing or mayonnaise. Serve on a 
bed of lettuce. This is a healthful, economical 
and appetizing salad. 

PEA AND CUCUMBER SALAD. 

Drain i can of "Extra Sifted" peas. Dice 
three medium-sized cucumbers and chill in 
cold water. Drain well. Combine the peas 
and cucumbers. Toss together with boiled 
salad dressing and serve on crisp lettuce. 

Lettuce can be easily prepared for salad 
the day before it is to be used. Wash it care- 
fully. Lay it on a clean towel. Rool lightly 
and place in the ice box until it is to be used. 

FRENCH SALAD. 

1 can "Petit Pois" Peas, 

2 tablespoons chopped onion, 
4 ta'blespoons cream cheese, 

4 tablespoons sweet pickle. 

Cut cheese and pickles into smal pieces. 
Mix with salad dressing and serve. 

Salads are very healthful and nutritious 
and should be used daily. 



CANNED PEAS AND THEIR USES 17 

NORWEGIAN SALAD. 

Small carrots (cooked until tender). 
Spaghetti (broken in small pieces and cooked 
until tender). lean peas (well drained). 

After all ingredients are cold, toss togeth- 
er with mayonnaise or boiled salad dressing. 

Serve on a bed of crisp lettuce. 

PEA SALAD. 
Drain juice from a can of peas. Cut cel- 
lery and apples fine with some walnuts. Mix 
with the peas and pour over them a boiled 
salad dressing. Mayonnaise or French dress- 
ing may be used if preferred. 

GREEN PEA SALAD IN EGG CASES. 
Cut three or four hard-boiled eggs length- 
wise and remove the yolks neatly. Crumble 
them into rather large pieces, season with salt, 
paprika, and toss them lightly about in melted 
butter. Mix with one cup of well seasoned 
cold peas. Sprinkle a little salt and white pep- 
per on the whites, put a spoonful of the peas 
in each and cover with mayonnaise. Serve 
on crisp lettuce leaves. 

SPANISH SALAD. 
1 cup chicken cut into small pieces, 
1 cup cucumber cut into cubes, 
1 cup chopped walnut meats, 

These salads are popular picinc dishes. 
Try an Adirondack Salad next time. 



i8 CANNED PEAS AND THEIR USES 

V 2 can "Extra Sifted" peas, 
Mix with salad dressing. 

SWISS SALAD. 

i cup cold chicken, I cup diced cucumber, 
i cup small peas ("Tiny"), I cup chopped wal- 
nut meats. Mix in order given and moisten 
with French dressing, mold in salad dish and 
garnish with mayonnaise dressing. 

TOMATO SALAD WITH PEAS. 

6 firm, ripe tomatoes, 1 cup "Extra Sifted" peas, 
1 cup chopped celery, % teaspoon salt, 

% cup chopped nut meats Salad dressing. 

1 cup chopped, apples, 

Remove pulp from tomatoes, first taking 
slice from stem end. Strain pulp and mix with 
next fine ingredients. Add salad dressing. Mix 
by tossing with a fork. When ready to serve 
put into tomato shells. Place a little dress- 
ing on top. 

SALMON SALAD. 

Flake one can salmon, removing skin and 
bones. Drain I can peas and mix with salmon. 
Make a dressing of I cup vinegar, I egg, i 
tablespoon each of flour and butter, and mix 
well. Season with salt and pepper and cook 
15 minutes in double boiler. Pour dressing 
over mixed salmon and peas. Serve cold. 

Consumers of canned goods are protected 
by pure food laws. 



CANNED PEAS AND THEIR USES ig 

PEA AND SALMON SALAD. 
1 can of "Sifted" or "Extra Sifted" peas, 
1 can salmon, 

Boiled salad dressing or mayonnaise to moist- 
en. 

Drain peas from liquor. Remove all bones 
and skin from the salmon. Then mince and 
add to the peas. Toss together with enough 
salad dressing to moisten well. Serve very 
cold. 

This is a nourishing and appetizing salad 
and may be used nicely as a meat substitute. 

PEA AND CHEESE SALAD. 
1 V 2 cuips American cheese chopped fine, 
1 can "Extra Sifted" peas, 
Salad dressing to moisten. 

Drain peas and add to cheese, and toss 
together with boiled or mayonnaise salad 
dressing, Chill and serve. A little chopped 
celery or a few chopped pickles may be added 
if liked. 

TOMATO SALAD. (Excellent.) 

1 can tomatoes, % teaspoon doves, 

1 box gelatine, Salt and pepper to taste. 

1 can "Sifted" peas, 

Cook the tomatoes and seasoning about 
five minutes. Strain and add the gelatine 
which has been hydrated. Add the peas, 

A can of peas contains clean peas, clean 
water and the purest granulated sugar and 
table salt. That is all. 



20 CANNED PEAS AND THEIR USES 

drained from liquor. Mold in small cups. 
Serve with mayonnaise on lettuce leaves. 

MEAT DISHES 

CHICKEN EN CASSEROLE. 

2% pounds cold chicken, % teaspoon pepper, 

1 can peas, 1 tablespoon flour, 

1 carrot, 2 cups boiling water 

1 onion, % cup butter. 

1 teaspoon salt, 

Cut chicken into small pieces with scis- 
sors. Melt butter in frying pan. Add all 
vegetables chopped fine. Cook five minutes, 
then add the flour. Add all seasoning to the 
hot water, pour it into the frying pan. Cook 
five minutes. Put the chicken in the casse- 
role, dredge with flour, dust with salt 
and pepper, and pour the contents of 
the frying pan over it. Place in the oven and 
cook until the chicken is thoroughly browned. 
Remove from oven. Cover the dish and serve 
in the casserole. If preferred, milk may be 
used in place of water. 

LAMB CROQUETTES. 

1 cup cold boiled lamb cut in small bits, 

1 cup stock, % cup flour, 

2 tablespoons butter, 

1 tablespoon chopped onion. 
1 cup small peas, 

A case of canned peas in the pantry is a 
convenience at all times. 



CANNED PEAS AND THEIR USES 21 

% cup diced, boiled potatoes, 
iSalt, pepper and 

1 teaspoon chopped parsley. 

Place butter and onion in pan and fry for 
five minutes, then remove onion. Add to but- 
ter the flour and stock and cook tWo minutes. 
Add potatoes, meat, peas, salt and pepper. Let 
simmer until meat and potatos have absorbed 
moisture. Then add parsley and spread on 
platter to cool. Mold, roll in crumbs, dip in 
egg, and roll again in crumbs. Fry in deep fat 
and drain on paper. Serve with tomato sauce. 

CHICKEN CROQUETTES. 
1% cups cold chicken 10 drops onion juice, 
V2 teaspoon salt, 1 teaspoon chopped parsley, 

% sipoon celery salt, 1 »cup white sauce (thick). 
Few grains cayenne, 1 cup small ipeas. 
1 teaspoon lemon juice, 

Mix in order above given and prepare 
and fry same as Lamb Croquettes. Add more 
moisture if only white meat is used. 

CHICKEN AND MUSHROOM 
CROQUETTES. 
Prepare same as Chicken Croquettes, sub- 
stituting one and one-third cups of chicken and 
two-thirds cup of chopped mushrooms in place 
of 1 24 cup chicken. 

VEAL CROQUETTES. 

2 cups chopped cold cooked veal, 

1 cup small peas, Few grains peipper, 

There is more food in a can of peas than 
there is in a pound of beef. 



22 CANNED PEAS AND THEIR USES 

V 2 teaspoon salt, Few grains cayenne, 

10 drops onion juice, Yolk of 1 egg, 
1 cup thick white sauce. 

Mix in order given, cool, mold, crumb and 
fry in deep fat same as Lamb Croquettes. 

LAMB CUTLETS WITH PEAS, 
Make a border of mashed potatoes on a 
platter and arrange lamb cutlets around it. In 
center put canned peas that have been season- 
ed with salt, pepper and butter. 

PEAS STEWED WITH LAMB. 

1 pound lamb (water to cover), 

'% cup "Sifted" peas, V 2 cup cream, 

Salt, peipper and butter to season. 

Chop the lamb. Cook slowly in water un- 
til well done, then add peas, salt, pepper and 
butter. Thicken with a mixture of flour and 
water, if desired. 

LAMB STEW WITH PEAS. 

Cut the meat in small pieces, put in a stew 
pan with salt pork sliced thin, and enough wa- 
ter to cover. Cover and let stew until the 
meat is tender. Then add i can of "Selected" 
peas and more hot water if necessary. Then 
thicken with flour and water. Leave over fire 
until flour is cooked, then serve. 

Please note Chafing Dish recipes — See 
index. 



CANNED PEAS AND THEIR USES 23 

JELLIED VEAL. 

2y 2 pounds veal, 1 cup chopped celery, 

1 can "Extra Sifted" peas, Seasoning. 

Stew the veal until very tender, in enough 
water to barely cover. Remove from fire — let 
cool, a'nd cut veal into fine pieces. Add the 
celery and the peas — return meat and other in- 
gredients to the broth. Season, mix well and 
pour into a mold to cool and harden. 

The celery may be omitted if desired, 
chopped pickels may be added. 

Enough gelatine is extracted from the con- 
nective tissue and bone in the cooking process 
so that it is not necessary to add commercial 
gelatine. 

FISH 

SHRIMP WIGGLE. 
Melt two tablespoons butter and add three 
tablespoons flour. Mix well and pour on grad- 
ually 1 cup of milk or cream. Add 1 cup of 
diced veal, chicken or shrimp and 1 cup of 
"Sifted" peas, y 2 teaspoon salt and a little pep- 
per. This is a good recipe for chafing dish. 

SPANISH STEW. 

3V 2 pounds chicken, 1 can mushrooms, 

5 ripe tomatoes, 3 large (potatoes, 

4 red peppers, 1 teaspoon salt, 

1 can small peas, 1 quart boiling water, 

Boiled rice or mashed potatoes. 

Every housewife should read "A word to 
the Housewife' 9 — Page 3. 



24 CANNED PEAS AND THEIR USES 

Clean and joint the chicken. Slice the 
tomatoes. Shred the peppers, removing the 
seeds. Slice the onions. Place chicken in a 
kettle with the tomatoes, pepper and onions. 
Add the boiling water. Cover kettle. Sim- 
mer until the chicken is tender. Strain what 
remains in the colander and rub the vegetable 
part through a sieve. Return vegetables to 
the kettle. Add i can of small peas, a can of 
mushrooms and the potatoes, grated, add the 
salt and cook until the potatoes are tender. 
Then replace the chicken in the kettle and heat 
thoroughly. Serve with a border of boiled rice 
or mashed potatoes. 

CREAMED SALMON AND PEAS. 
2 tablespoons butter, 1 can salmon, 

1 tablespoon flour, y 2 can rpeas, 

1 cup milk, Seasoning. 

Blend the butter and flour. Add the milk. 
Stir constantly and wmen smooth sprinkle in 
salt and a dust of black pepper. 

Flake the salmon, removing the bones 
carefully. Drain the peas and add these two 
ingredients to the white sauce. Heat the mix- 
ture thoroughly and serve on toasted crackers 
or with new potatoes. 

SALMON CROQUETTES. 

1 y 2 cup canned salmon, 1 cup "Extra Sifted" peas 

A ioc can of peas contains more food 
than a 25c pound of beef. 



CANNED PEAS AND THEIR USES 25 

1 cup thick white sauce, Cayenne pepper, 
1 teaspoon lemon juice, Salt. 

Mix white sauce, salmon, peas and add 
seasoning. Spread on plate and allow to cool. 
Shape, dip in egg and roll in crumbs, then fry 
in deep fat and drain. 

Recipe for white sauce given on another 
page. 

LOBSTER CROQUETTES. 
Few grains of cayenne, 1 teaspoon lemon juice, 
% teasjpoon mustard, 2 cups chopped lobster, 
V2 teaspoon salt, 1 cup thick white sauce, 

1 cup "Extra Sifted" peas. 

Mix seasoning to lobster and peas and then 
pour thick white sauce in same. Cool, mold, 
roll in crumbs, dip in egg, and again roll in 
crumbs. Fry in deep fat and drain on paper. 

If desired, they may be served with To- 
mato Cream Sauce. 



Miscellaneous Preparations 

PEAS IN ASPIC JELLY. 
5 cups cleared consumme, 1 can "Sifted" peas, 
2 oz. gelatine, 2 cups chopped celery, 

1 cup cold water, 2 green peppers. 

Let the gelatine stand in water until thor- 
oughly softened. Heat the consumme and 
pour over the gelatine. When the mixture 

Observe label on can— it is a guide to 
quality. 



26 CANNED PEAS AND THEIR USES 

cools enough to become thickened a very lit- 
tle, add i can of "Sifted" peas, 2 cups celery 
chopped fine and two medium-sized green 
peppers, also chopped fine. Then pour into 
molds and let harden. Serve with boiled salad 
dressing or mayonnaise. 

This mixture may also be poured into a 
flat pan to cool, then used as a garnish for cold 
meats, cutting into squares when hardened, or 
cut into various shapes with fancy cutters. 

PEAS WITH TOMATO JELLY. 

2 V 2 cups cooked tomatoes, 

1 slice onion, V2 teaspoon salt, 

1 stalk celery, y 2 cup cold water, 
ltablespoon of tarragon vinegar. 

y 2 box (1 oz.) gelatine. 
Cook the first five ingredients for fifteen 
minutes. Add the vinegar and the gelatine, 
softened in cold water, and stir until the gela- 
tine is dissolved. Then strain and add 1 can 
of "Sifted" peas and 1 cup of mild American 
cheese, finely chopped. Mold and when hard- 
ened use as a garnish for salads, fish or meat. 

POTATO STUFFING FOR FOWL. 

2 cups hot mashed potatoes, 
1 cup crumbs, 

% cup salt pork (chopped), 
1 teaspoon onion juice, V 2 teaspoon sage, 
% cup butter (melted), 1 cup peas, 
1 teaspoon salt, 1 egg. 

Mix in order given. 

Canned peas are garden peas. 



CANNED PEAS AND THEIR USES 27 

STUFFING FOR FOWLS. 

1 cu,p cracker or stale bread crumbs, 
% cup melted butter, % cups scalded milk, 

Powdered sage to season, V2 cup "Sifted" peas, 
Salt and pepper, 

Mix in order given. 

SCRAMBLED EGGS. 

4 eggs, Salt and pepper, 

V 2 tablespoon butter 1 cup peas. 

2 tablespoons milk, 

Melt butter in milk in pan, add eggs and 
stir until mixture thickens, then add peas, hot 
and well drained; season and serve at once. 

PEA BALLS. 

Pour liquor from a can of large peas and 
boil in salted water to cover until tender. 
Drain and rub through a colander. Rub a 
tablespoon of butter into two tablespoons of 
flour and work into pea pulp. Add and stir 
into mixture half a cup of cream, a teaspoon 
of sugar, two beaten eggs, salt and pepper. 

Pour this mixture into double boiler, place 
on stove and stir until boiling. Then cool and 
roll into small balls between floured hands. 
Beat 2 eggs and dip balls into them, roll in 
cracker crumbs and set them away in a low 
temperature for an hour. Just before dinner 
fry in deep hot fat and serve with white sauce. 

Liquor poured from peas has food value 
and can be utilized for soups and gravies. 



28 CANNED PEAS AND THEIR USES 

PEA FRITTERS. 

Pour the liquor from a can of large-sized 
peas and place them in a sauce pan or double 
boiler, season with salt, pepper, a teaspoon of 
sugar and allow to boil until peas are very 
soft. 

Pour water off peas, rub through colan- 
der and mash smooth. Add melted butter un- 
til a smooth paste is obtained. Add in order 
four well beaten eggs, a teaspoon of butter, a 
cup of milk and a cupful of flour made into a 
stiff batter. Stir well and fry in small spoon- 
fuls on buttered griddle. Brown fritters on 
both sides. 

PICNIC SANDWICH. 

Rub i cup of canned peas through a col- 
ander, mash and mix thoroughly with the 
mashed yolks of two hard-boiled eggs. Add 
melted butter, salt and pepper. Spread on 
bread in the usual way. 

PEA SOUFFLE. 

Boil a can of large-sized peas until very 
soft and mash through a colander. To pulp 
add two tablespoons of melted butter and one 
pint of milk into which the yolks of three eggs 
have been beaten, Mix thoroughly, season 
with salt and pepper. Beat the whites of eggs 
until stiff and fold into mixture. Pour into 
buttered dish, cover,, and bake for twenty min- 

Green or canned pea soup is excellent. 



CANNED PEAS AND THEIR USES 29 

utes. To brown remove cover and return to 
oven for a few minutes. 

PEA TIMBALES. 

Drain one can of large peas and mash 
through a sieve. For each cup of pea pulp 
add two beaten eggs, two tablespoons melted 
butter, % teaspoon salt, a few grains of pep- 
per and cayenne, and a few drops of onion 
juice. Pour into buttered molds, set in pan 
of hot water, cover with buttered paper and 
bake until firm. Drain one-third cup of peas, 
mix with white sauce and serve with timbales. 
PEA PANCAKES. 

Mash one can of large peas through a 
sieve. Season with salt, pepper and butter, 
add one egg beaten with a cupful of milk. 
With this mix thoroughly a large cupful of 
flour sifted with a half teaspoon of baking 
powder. Fry on a greased griddle. If peas 
are inclined to be hard, cook until tender. In 
that case cool pulp before adding Qgg and milk. 

GRAVY. 

Pour off liquid from meat to use for 
gravy. Dilute to taste. Make a thickening 
of flour and water, using 4 tablespoons of flour 
for two cups liquid or stock. Add this mixture 
to stock. Cook until thick. Add a few "Ex- 
tra Sifted" peas. Let stand over flame until 

Canned peas are "fresh from the gar- 
den" every day. 



30 CANNED PEAS AND THEIR USES 

peas are thoroughly heated. Season with 
salt and pepper and serve. 

VEGETABLE SAUCE. 
This may be made from either celery, as- 
paragus, cauliflower, green peas or mushrooms. 
One-half cup of any one of these vegetables 
may be added to one cup of white sauce 
(No. 2). Serve with chicken, meat or fish 
croquettes. 

TOMATO CREAM SAUCE. 
Sprig of thyme, Few grains red pepper, 

1 stalk celery, y 2 can tomatoes, 

1 slice onion, 1 cup medium white sauce, 

Bit of Bay Leaf, % teaspoon soda. 

V 2 teaspoon salt, 

Add seasoning to tomatoes and cook 20 
minutes; rub through sieve, add soda, then 
white sauce. 

THIN WHITE SAUCE. 
2 tablespoons butter, Few grains pepper, 
1 y 2 tablespoons flour, Salt. 
1 cup scalded milk, 
Melt butter in saucepan and stir until hot. 
Add flour mixed with salt and pepper and stir 
until thoroughly mixed. Pour the milk on 
slowly, adding about one tablespoon at a time, 
stirring constantly until well mixed and then 
beat until very smooth. 

CREAM SAUCE. 
Same as above, using cream instead of milk. 
The only preservative used in packing 
canned peas is HEAT. 



CANNED PEAS AND THEIR USES 31 

MEDIUM THICK WHITE SAUCE. 

2 tablespoons butter % teaspoon salt, 

2 tablespoons flour, Pepper to suit. 

1 cup scalded milk, 

Make same as thin sauce. If a slightly 
thicker sauce is desired, use three tablespoons 
of flour instead of two. 

THICK WHITE SAUCE. 
% cup cornstarch or Vs cup flour, 

2 V 2 tablespoons butter. x /4 teaspoon salt, 
1 cup milk, Pepper. 

Make same as Thin White Sauce. 
CREAMED EGGS. 
(Appropriate for Easter.) 
y 2 dozen hard boiled eggs, 1 cup "Sifted" peas, 

1 pint rich milk, ^ 

2 tablespoons flour ( „ T , ... _, 

a 1+ , > White Sauce. 

Salt and pepper, { 

% tablespoon butter, J 
Parsley, Grated yolk of hard boiled egg. 

Shell eggs and cut off a little of the end 
so that the egg will stand up alone. Make 
the white sauce. Add the peas to the white 
sauce. Pour mixture over the eggs. Garnish 
with parsley and the grated yolk of one egg. 
The extra pieces of egg white may be finely 
chopped and added to the white sauce. 

CROUTONS. 
Butter slices of stale bread lightly, cut 
into strips or squares. Place in pan and brown 
evenly in oven. 

Canned peas— an inexpensive food. 



32 CANNED PEAS AND THEIR USES 

HOW TO OPEN A CAN. 

When a housewife has trouble with canned 
foods, it is always chargeable to an imperfect tin 
can or difficulty in opening it. 

Occasionally in making a tin can, the seam is 
not closed perfectly tight, or it is injured by rough 
handling or shipping, and air gradually leaks into 
the can through some very small opening that can- 
not be easily discovered. This causes the tin to 
slightly bulge out at the end and the contents to 
deteriorate. 

Before opening a can of Canned Foods of any 
kind, whether they be prepared at home or not, 
always examine the top and bottom. If the can 
is convex or bulged out, it is best to return it to 
the dealer (imperfect cans seldom get into deal- 
ers' hands) . Probably it is overfilled but it might 
be an imperfect can and it is best not to accept it. 

If the can is sound and the ends flat, or slight- 
ly drawn in, you can be sure that the contents 
are in iperfect condition. 

IN OPENING, remove enough of the label so 
that you can see the seam on the side of the can; 
lay the can on its side and insert the can-opener 
right next to the seam and close to the top. Now 
hold the can firmly on the table in an upright posi- 
tion and work the can-opener away from the seam 
until you have cut entirely around the can. You 
will then be able to turn back the entire top and 
the fruit or vegetable will not be mutilated when 
poured from the tin. 

If the can is held firmly, there is no danger 
of cutting the hands. 

All canned foods should be removed from the 
tin containers immediately when opened. 



LIBRARY OF CONGRESS 



BUY PEAS i 




Chippewa Fa _° 01 4 6 36 966 2 

of Chippewa Falls, Wisconsin 

Under the CHIPPEWA, PARTIAL or FAWN 
labels and you will be pleased with them. 



"TINY PEAS" are the smallest packed. 

"EXTRA SIFTED" are the next larger in size. 

"SIFTED" Peas are the medium size. 

"EARLY JUNE" Peas are the next size larger 
than SIFTED. 



"MARROWFAT" 
cheapest. 



Peas are the largest and 



The word "SWEET" preceding the descriptive 
names indicates the peas are of the Sweet or 
Wrinkled variety. The size of the peas are the 
same except the Sweet Marrowfat peas are larger 
than the plain Marrowfat pea. The "SWEET" 
peas are generally considered superior to the plain 
variety and a little higher in price. 



Keep this informtion before you and it will en- 
able you to obtain just what you need. Give your 
grocer a trial order and see how good they are. 



